Lemon Fluff Pudding

Prep Time
Cook Time
Ready In

Recipe: #24325

July 08, 2016

"This recipe was in our Saturday newspaper The Weekend West and though they call it Lemon Fluff it reminds me of the Lemon Delicious I used to make many years ago but lost the recipe so saving this one to try very soon. I have made the zest/rind optional as the DH does not like it added to the recipe. Times are estimated."

Original is 4 servings


  • Serving Size: 1 (381.4 g)
  • Calories 661.2
  • Total Fat - 35.2 g
  • Saturated Fat - 20.2 g
  • Cholesterol - 289 mg
  • Sodium - 434.2 mg
  • Total Carbohydrate - 78.2 g
  • Dietary Fiber - 3.4 g
  • Sugars - 58.8 g
  • Protein - 14 g
  • Calcium - 210.1 mg
  • Iron - 1.9 mg
  • Vitamin C - 56.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 180C.

Step 2

Cream the butter and the sugar until light and fluffy and then add the lemon zest/rind (if using) and beat for a minute longer.

Step 3

Separate the eggs and keep the white to one side.

Step 4

Add the flour, lemon juice and gradually add the milk, the mixture is quite thin.

Step 5

Beat the egg whites until they just hold their shape and gently fold these into the mixture.

Step 6

Pour this mixture into a deepish, buttered, oven-proof dish into which it just fits.

Step 7

Place the dish in a the oven and bake until the top is golden brown and feels firm to the touch.

Step 8

Serve warm with thick cream.


No special items needed.

1 Reviews


I love lemons and this is perfect. Thanks so much for sharing


review by:
(24 May 2021)

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